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Quick Help, Please re: Porkchops

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FatDog
FatDog Posts: 39
edited November -1 in EggHead Forum
Charcoal on heading to lava ...

Two nice 1" center cut loin pork chops ... bone-in.

What do you recommend: low,slow or hot an fast?
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Trex them puppies! Careful not to dry them out.
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  • Austin Smoker
    Austin Smoker Posts: 1,467
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    You can go either way...but if you're going to go more towards the low and slow route, you need to stabilize your temp on the way up, rather than attempting to control that lava!

    I always like to stuff the chops and go indirect, with a little apple wood at about 275-300 dome. Then use the Thermapen (or other meat thermometer) to get you where you want to be for doneness.

    Good luck BOAT!

    Bateau wrote:
    Charcoal on heading to lava ...

    Two nice 1" center cut loin pork chops ... bone-in.

    What do you recommend: low,slow or hot an fast?
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  • BENTE
    BENTE Posts: 8,337
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    hot and fast

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Hot and fast sear, then shut the whole thing dwell until about 145 internal. Tender as a mother's love. Unless you're Stumpbaby.

    LR
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  • FatDog
    FatDog Posts: 39
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    Modified T-Rex ala. LawnRanger. I seared both sides 90 seconds each ... throttled back to about 350 and did each side about 5 minutes. Sauced with some Maker's Mark BBQ sauce. Excellent results ... nothing but bone left.

    Thanks for the help.
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  • Chef in the Making
    Chef in the Making Posts: 902
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    I prefer hot and fast. sear first and tehn cook to desired temp. I do about 145 and pull
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  • thebtls
    thebtls Posts: 2,300
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    ...you've probaby ate them already but if you're at lava level then sear, remove for 10 minutes, shut it down and put back on about 3-5 mintues per side, direct...however you must use a thermometer (at least I do) to keep them from going over 160 (done) and not yet dry. At 1" they will get there pretty fast, more along the 3 minute timeframe
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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